@Hannah Janeth award winning food and lifestyle journalist, author and publisher. Thus my Skool of Food Writing. My fifth husband was finally the one. Then he died suddenly - and i had to deal with trauma, and so much more. I, together with my friend and coach, wrote a book on divorce and separation (available on Amazon). Now we have the plrivate, women-only Divorce Survivors Club here on Skool as well as on YouTube.

@Hannah Janeth the most rewarding part? Building the Club.

@James Movic mystery explained. Enlightment for the protagonist. Thanks for the question!

@James Movic it lurked in the back of my mind to such a degree that I had to do something about it! 😉 I'd appreciate it if you would join my site and give me feedback.

@Rob Cole oh yes please - I'd so appreciate feedback!

@Hannah Janeth thank you.

@Hannah Janeth who is 'her' please?

A DELICIOUS CELEBRATION OF MY GRANDSON'S BIRTHDAY Downstairs, the kitchen is already rewriting the day. It is my youngest grandson’s birthday, but the true architecture of the afternoon belongs to his father — a man who approaches the stove not out of necessity, but with the quiet, intense devotion of a highly gifted cook. Today, he is creating a Bouillabaisse. A proper Bouillabaisse does not tolerate impatience. It requires a specific kind of culinary gravity. On the counter, the fish wait — their scales catching the afternoon light like wet slate. Fennel bulbs are sliced into pale, clean ribbons, throwing a sharp, medicinal sweetness into the air before they ever hit the heat. Then comes the alchemy of the broth. - Leeks softening into olive oil without taking colour. - Tomatoes collapsing slowly into a rich, saffron-stained rust. - Garlic crushed just enough to release its oil, but not enough to dominate the room. The saffron is the crucial note. A tiny pinch of dried threads that turns the liquid into a deep, liquid amber. It smells faintly of the sea, of dry grass, and of ancient, sun-baked coastlines. It is an expensive, deliberate sort of warmth. Beside the stove, a pot of copper-coloured stock rises toward a simmer, carrying the intense, concentrated essence of crab shells and fish bones. When it meets the saffron base, the kitchen suddenly perfumes itself with the unmistakable language of the Mediterranean — heavy, complex, and deeply serious. Outside, the birthday balloons sway in the hall, markers of another year flying past. Inside, the fish are slipped into the bubbling broth in strict, silent order. First the firm, stubborn pieces that need time to hold their shape; then the delicate, fragile whites that yield almost instantly to the heat. There is a brief, focused window where everything must align. One minute too long, and the fish punishes you by dissolving into anonymity. Bouillabaisse demands a watchful eye. The bowls arrive at the table steaming, stained a rich, deep orange. Slices of crusty bread sit nearby, ready to be smeared with a fiery, golden rouille that cuts through the richness like a sharp blade.